Cherry Pie

While I was visiting my family, my sister wanted me to make some cherry pie for her boyfriend. I was thinking about getting frozen cherries, since it was a little early in the season round my hometown for cherries just now, but my hometown is also pretty much an armpit of the state, there was nowhere to buy frozen cherries either. I ended up making the pies with cherry pie filling--alright, but far from amazing. I made it up with using my lovely pie crust with a half substitution for butter and double sugar.

However, toward the end of my visit (and after the second rendition of cherry pie filling pie, I was looking through the freezer for something to put in the small pie I had made of the leftover crust. What should I happen upon, of course, but cherries! Needless to say, I made up another cherry pie, and it did not go to my sister's boyfriend!

The cherries had to be pitted, and I could tell that they had some sugar before freezing, though I didn't have a clue how much. But this is what basically went into the pie:

Cherry Pie
~2-1/4 cups cherries + juice
scant 2/3 cups sugar
1/4 cup lemon juice
3 tablespoons cornstarch

I heated it all in a pan on the stovetop so that I could taste the end filling to make sure the acid/sugar ratio was appropriate. And boy! was it ever! I don't think that I ever had such an amazing cherry pie. I just wish that I knew what kind of cherries they were. My dad thinks that they were black cherries, and I tend to agree, but whatever they were, it was certainly a heavenly pie!